Georg Dionysius Ehret
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La Belle Cuisine - More Cookie Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
"Cookies are made of butter and love."
~ Norwegian Proverb
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1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 cups sweetened flaked coconut
In a large bowl cream together the butter and sugar, beat in the
egg, beating the mixture until it is fluffy, and beat in the vanilla and almond extract.
Into a bowl sift together the flour, baking powder, cinnamon, nutmeg,
and salt and stir
the mixture into the butter mixture. Add the coconut and combine the mixture well. Halve
the dough, press each half into a
10-by-9-inch rectangle on two baking sheets lined with
wax paper, and
chill the dough for 1 hour, or until it is firm. Cut each rectangle with a
sharp knife into ten 2-by-4 1/2-inch rectangles and with a wide spatula transfer
rectangles to an ungreased baking sheet, arranging them 2 inches apart. With a fork dipped
in flour score the dough lengthwise to form parallel
ridges and bake the cookies in a
preheated 375-degree F. oven for 10 to 12 minutes, or until they are golden. Let the cookies
cool on the baking sheet
for 1 minute, transfer them to a rack, and let them cool
completely. The cookies may be stored in an airtight container. Makes 20 cookies.
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